Honey-Ricotta Napoleons With Espresso Dust

Name: Honey-Ricotta Napoleons With Espresso Dust
Prep time: 1 h 30 min
Cook time: 5 min
Total time: 1 h 35 min
Yield: 6 serving(s)
Ingredients: 5 sheets phyllo dough, 12 inch by 17 inch each; 4 tablespoons unsalted butter, melted; 4 tablespoons sugar; 2 cups well-drained ricotta cheese; 1/2 cup honey; 1 tablespoon dark-roasted espresso beans, ground to a fine powder (or instant espresso powder); chocolate-covered coffee beans; fresh mint leaves

Submitted by ratherbeswimmin

"Paula Lambert; This is not a make ahead dessert; do not make more than 1 hour in advance—phyllo can absorb the moisture from the ricotta and get soggy."

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Ready In:: 1hr 35mins
Ingredients:: 8
Serves:: 6

ingredients

Phyllo Layers
5 sheets phyllo dough, 12 inch by 17 inch each
4 tablespoons unsalted butter, melted
4 tablespoons sugar
Ricotta Filling
2 cups well-drained ricotta cheese
¹⁄₂ cup honey
1 tablespoon dark-roasted espresso beans, ground to a fine powder (or instant espresso powder)
Garnish
chocolate-covered coffee beans
fresh mint leaves

directions

For phyllo layers: preheat oven to 375°; butter a baking sheet.
Place the 5 sheets of phyllo at the edge of a work surface, covered with a damp dish towel.
Pour the melted butter into a small dish; place the sugar in another dish.
Place a piece of plastic wrap or waxed paper the size of the phyllo sheets on the flat work surface.
Spread out 1 sheet of phyllo dough on the plastic wrap, while keeping the unused phyllo covered with the dish towel.
Quickly brush the sheet with butter and sprinkle with 2 teaspoons sugar; place another sheet of phyllo on top; repeat brushing with butter and sprinkling with sugar.
Continue with the remaining 3 sheets of phyllo, ending with butter and sugar sprinkled on the top sheet of phyllo.
Once all the sheets of phyllo are stacked, one on top of the other, cut through them using the tip of a sharp knife to cut the sheet into 36 squares, approximately 2 inches by 2 ½ inches.
Using a metal spatula, transfer the phyllo squares onto the baking sheet, leaving about ½ inch between the squares.
Transfer the baking sheet to the oven and bake for about 5 minutes, until dark golden brown.
Remove from oven; immediately loosen the phyllo squares from the baking sheet, using a flat metal spatula; leave the squares on the baking sheet and set aside to cool on a cake rack.
Ricotta filling: Add ricotta and honey to a food processor fitted with a steel blade; process until smooth; set aside and refrigerate for at least 30 minutes.
To make the Napoleons—place one phyllo square on a flat surface, top with a teaspoon of the ricotta filling, and then sprinkle with a pinch of ground espresso; repeat until there are 4 layers of phyllo, each topped with ricotta filling and each sprinkled with espresso dust.
To serve: garnish each Napoleon with a chocolate-covered espresso bean and a couple of mint leaves; serve as soon as possible.
If holding for up to 1 hour, place the Napoleon on a serving dish, cover with plastic wrap, and refrigerate until serving time.